Isolation and genomic characterization of Escherichia coli O157:NM and Escherichia coli O157:H7 in minced meat and some traditional dairy products in Iran

2012 ◽  
Vol 11 (9) ◽  
Author(s):  
E. Rahimi
Keyword(s):  
Escherichia Coli ◽  
Dairy Products ◽  
Escherichia Coli O157 ◽  
Traditional Dairy Products ◽  
Genomic Characterization ◽  
Minced Meat

Isolation and genomic characterization of Escherichia coli O157:H7 in bile of cattle

2010 ◽  
Vol 60 (2) ◽  
pp. 293-297 ◽  
Author(s):  
Muammer Goncuoglu ◽  
Irfan Erol ◽  
Naim Deniz Ayaz ◽  
F. Seda Bilir Ormanci ◽  
Charles W. Kaspar
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Genomic Characterization

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals Toxigenic properties and stx phage characterization of Escherichia coli O157 isolated from animal sources in a developing country setting

2018 ◽  
Vol 18 (1) ◽  
Author(s):  
Mahdia Rahman ◽  
Ashikun Nabi ◽  
Md Asadulghani ◽  
Shah M. Faruque ◽  
Mohammad Aminul Islam
Keyword(s):  
Escherichia Coli ◽  
Developing Country ◽  
Escherichia Coli O157
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